This Mango Chia Pudding is made with the finest, healthiest ingredients for a delicious taste that's hard to beat. Plus, it's vegan, dairy-free, gluten-free, and can be made without sugar.
Whether you enjoy it as a dessert or a breakfast treat, it's perfect for everyone! Don't miss other popular mango recipes and try mango smoothie and mango mousse next!
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Ingredients
- Mango - use fresh super ripe mangoes. They should be firm yet yield to gentle pressure, and most importantly, taste sweet and delicious. freshly made mango puree will make this breakfast extra special and healthy!
- Coconut milk - I prefer to use light coconut milk because full-fat coconut milk would be too thick here.
- Sweetener - you may omit this if you find mango alone is sweet enough for you. You can always drizzle syrup on top of the pudding.
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Storing Leftovers
You can store the mango chia pudding in the fridge for 3-4 days, making it perfect for meal prepping ahead of time.
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Recipe Card
Mango Chia Seed Pudding
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INGREDIENTS
- 5 tablespoon chia seeds
- 1 can coconut milk
- ⅓ cup mango pulp , or 1 fresh mango
- 2 tablespoon maple syrup , or agave syrup
- ½ teaspoon vanilla extract
- coconut flakes, for garnish
- grated dark chocolate, for garnish
INSTRUCTIONS
- In a bowl, combine chia seeds, coconut milk, vanilla, and optional maple syrup.5 tablespoon chia seeds, 1 can coconut milk, ½ teaspoon vanilla extract, 2 tablespoon maple syrup
- Mix well, pour into a glass, and refrigerate for 1 hour.
- Make mango puree. While the coconut chia pudding sets, prepare the mango by peeling and removing the flesh. If you're new to handling fresh mango, don't worry! Simply peel off the skin with a knife.⅓ cup mango pulp
- To safely cut away the flesh from the pit, hold the peeled mango with a paper towel for grip. You'll notice the pit easily as it's quite large and shaped similarly to the mango. Place the mango flesh in a blender or food processor and blend until smooth.
- Top the refrigerated chia pudding with mango puree layer, then decorate with grated chocolate and coconut flakes. Enjoy!grated dark chocolate, coconut flakes
NOTES
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
How To Make Chia Pudding
1. Combine. In a bowl, combine chia seeds, coconut milk, vanilla, and optional sugar.
Mix well, pour into a glass, and refrigerate for 1 hour.
2. Make mango puree. While the coconut chia pudding sets, prepare the mango by peeling and removing the flesh. If you're new to handling fresh mango, don't worry! Simply peel off the skin with a knife.
To safely cut away the flesh from the pit, hold the peeled mango with a paper towel for grip. You'll notice the pit easily as it's quite large and shaped similarly to the mango.
Place the mango flesh in a blender or food processor and blend until smooth.
3. Top the refrigerated chia pudding with mango puree layer, then decorate with grated chocolate and coconut flakes. Enjoy!
F. Scott
The recipe for the chia coconut mango does not give recipe on how to make the mango purée.?
Julia | The Yummy Bowl
Mango puree essentially is blended mango. I use an immersion blender or food processor depending on the amount needed. But for a quick fix use canned mango puree. Hope it helps!